Fruit And Nut Zucchini Muffins - cooking recipe

Ingredients

3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 egg, beaten
1/4 cup oil
1/2 teaspoon vanilla
1/2 cup light brown sugar
1/2 cup zucchini, grated
1/4 cup unsweetened dried cranberries
1/4 cup dates, diced
1/4 cup unsalted sunflower seed kernels
unsalted sunflower seed kernels, for garnish

Preparation

Preheat oven to 350*. Line 6 muffin tins with paper liners.
In a small bowl, mix together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
In a medium sized bowl, use a spatula or wooden spoon to mix together the beaten egg, oil, vanilla, and brown sugar. Stir in the grated zucchini.
Stir the dry ingredients into the zucchini mixture. Gently fold in the cranberries, dates and sunflower kernels.
Divide evenly among the muffins cups. Sprinkle with additional sunflower kernels if desired.
Bake for 30 or until tested done with a toothpick.
Remove muffins from the tin, to cool on a wire rack.